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Soup au Pistou

Thursday, 19 November 2015 00:00  by Charity C.

soups

Try this cozy recipe, perfect for the autumn season. With the days drawing dark sooner, and the weather getting colder, it is easy for depression to seep in. Comfort and nourish yourself during the colder and darker months with lovely meals like this to keep your spirits high, your mood positive and your belly full.

Ingredients:

Soup

  • 2 tablespoons extra-virgin olive oil
  • 3 anchovy fillets
  • 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well, and drained (about 4 cups)
  • 2 small celery stalks, cut into 1/2-inch pieces (about 2/3 cup)
  • Coarse salt and freshly ground pepper
  • 1 small zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 small yellow squash, cut into 1/2-inch pieces (about 1 1/2 cups)
  • 4 cups low-sodium chicken broth
  • 1 Parmesan rind, about 1 by 3 inches
  • 2 cans (15.5 ounces each) small white beans, such as navy, rinsed and drained

Pistou

  • 1 cup lightly packed fresh basil leaves
  • 2 cloves garlic, smashed
  • 1/3 cup grated Parmesan, plus more for serving
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper

Directions:

Soup:

  1. Heat oil in a large pot over medium heat.
  2. Add anchovies and cook, stirring, until dissolved, about 1 minute.
  3. Add leeks and celery; season with salt and pepper.
  4. Cook, stirring occasionally, until vegetables are soft and golden in spots, about 20 minutes.
  5. Stir in zucchini, squash, broth, 2 cups water, and Parmesan rind.
  6. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
  7. Stir in beans and simmer, covered, just until warmed through, about 2 minutes.
  8. Remove rind.

Pistou:

  1. Meanwhile, pulse basil, garlic, Parmesan, and oil in a food processor to a loose paste.
  2. Season with salt and pepper.
  3. Divide soup among bowls.
  4. Stir in pistou as desired, sprinkle with Parmesan, and serve.
Last modified on Thursday, 19 November 2015 04:02

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